This weekend, we were halfway through assembling ingredients for a yellow cake when we realized that we'd forgotten to set out butter to soften. Again.
We keep sticks of butter in the freezer, so setting them out to soften them ahead of time takes a little more foresight than we usually seem to have.
Never mind! We've picked up a few tricks to quickly soften butter when we forget to plan ahead...
We used to thaw butter in the microwave, but that often leaves butter cool on the outside and molten in the middle. Melted butter (as opposed to just softened butter) can also give cakes and cookies a different texture than we might want.
Here are a few alternatives we use:
- Cut the butter into small chunks. Spread out on a plate, these small chunks will thaw much more quickly than a whole stick.
- Pound the butter. This is a fun way to take out your frustrations! Put the butter in a ziplock bag and use a rolling pin or meat pounder to flatten the butter. This softens the butter while still keeping it cool. A few minutes on the counter and the butter will be up to room temperature.
- Set the butter over a warm water bath if you're in a real hurry. Pour a few cups of very hot (just below boiling) water into a double boiler or a sauce pan with a metal bowl nested inside. Put the butter over the water bath and allow to soften. Keep an eye on it so the butter doesn't melt.
Butter is officially softened and ready to use when it can be easily squished between your thumb and forefinger.
Anyone else have a good trick for quickly softening butter?
Related: Why From Scratch Cakes are Healthier than Box Mix Cakes
(Image Credit: Emma Christensen for the Kitchn)
I used to fear softening butter in the microwave for the reason you mentioned, but found if I do it in short bursts 10-15 seconds each on medium or medium low, it does the trick.
Also - I've also had success with just whacking the heck out of cold (but not frozen) butter in my kitchen aid - needs some more time to get to the consistency you need, but does work well.
view mangosteen's profile
Be careful with the pounding trick. I worked at a food magazine where we suggested that next to a recipe for cc cookies. People went to town with their rolling pins, pounding away... and ended up with cookies that spread all over the pan. 2-3 slaps at most is what I think we came up with.
view laribrooklyn's profile
Years ago, I was watching the Two Fat Ladies and they had forgotten to soften their butter, so they used a cheese grater on it. I use that trick all the time now and it seems to work just fine, even on butter just out of the freezer.
view Tiamat_the_Red's profile
I concur with the microwave trick--every baking instructor I've had will use it in a pinch: 60-90 seconds at 10% will get it to bend (not break or smoosh).
view OneWallKitchen's profile
I use the cheese grater trick all the time, Tiamat - especially when I'm making something that involves cutting in butter, such as shortbread or a crumble topping. Not only does it speed up the softening, it helps keep the butter from clumping up!
view birdie_dc's profile
I don't have a microwave but I do have a gas stove...so I usually put the butter in a dish on the stove over the pilot light and can get it as soft as I want that way.
view aleec's profile
I either microwave it on the defrost setting in 5 second bursts, turning it occasionally, or I set it on a plate on the oven while it reheats and turn it every few minutes.
view hang_on_sloopy's profile
When I use my oven, the stovetop gets warm to the touch but not hot. I put the butter stick, still in its wrapper, on the stove (the flat surface in between the burners). Just remember to turn the the stick every few minutes or you'll end up with one melted side!
view Aimi's profile
I use the microwave trick - on defrost. Works like a charm every time.
view mmclau28's profile
I saw a Martha Stewart episode where she put it in her Kitchenaid bowl and whipped it for a little bit, it seemed to soften quite easily.
view hahnanan's profile
Cheese grater -- that's brilliant!!!
view mh330's profile
I've never had a problem with putting it in the microwave on a very low setting, also like someone said for no more than about 15 seconds before turning it.
view ADonuts's profile
This was discussed on Dorie Greenspan's blog. I recall her suggesting chopping them into small chunks and grating. The small chunks method is faster and less messy for me.
view RJD's profile
I like the cheese grater idea. I usually set mine on the stove top like others have suggested. That only works though if you are pre-heating your oven.
view Nikita's profile
There was an America's Test Kitchen episode where they made scones with frozen grated butter. The recipe as a whole was way to fussy for my weekend mornings, but the frozen grated butter mixed into the flour worked well and made super delicious scones.
view feathers's profile
Grating frozen butter is fantastic for making pie crusts...when you want the butter cold but in tiny chunks. Cuts tons of time off the process!
view Kate H.'s profile